jacqueline Rhodes 7/21/10 Thanksgiving that year took place in Cross, South Carolina in a big beautiful house, filled with love, family and food. In the kitchentherewere four women cooking. They were “putting their foot” in these dishes, meaning they were cooking with passion. When each dish was finished, they placedthe cooked fooditgently where it needed to be. Macaroni salad, potato salad, cake, banana pudding, and sweet potato pie were inside the refrigerator. Thehot food:macaroni n' cheese, barbecue chicken, fried chicken, red rice, turkey, and stuffing, were placed on the table or in the oven. The cornbread, string beans, and collard greens, were placed on the table.The food smelled “so gravy” that it traveled all the way out of the house and down the dusty road.With so much food, there were so many people, which meant more love than anyone can ever imagine.The food smelled “so gravy” that it traveled all the way out of the house and down the dusty road.The four women in that kitchen were definitelyaspects of achefs.
Chefs are artists. They create art by cooking. When making food they make it with passion.They startwith a big pot of boiling water filled with 1/2 cup of oil.Macaroni is then placed in ituntil it becomes tan, soft, and slippery. When it reaches that stage, the macaroni is drained and then placed into a pan. Then there are the ingredients, threeslimy--You need a better word to describe the eggyellow and white eggs,twocans oflight cream carnation milk ?????, and some vibrant, orange-colored sharp cheddar cheese. First the eggs are put in, then the cheese, after that there is the carnation milk, and last but not least the seasonings: seasoning salt, accent, and the sugar which adds sweetness and a contrast to the savory flavors that are going on. When the baked macaroni is done it becomes into a orange and golden brown color, that will get the mouth to watering instantly.
Chefs are mathematicians.Most of them work in restaurants. They need to prepare entrees, desserts, and appetizers. They can be divided among different tasks. Three chefs might be working on desserts and they would have to multiply what they make for what ever the customers ordered, especially in a Gourmet restaurant.When making a dish like beef stew, brown the beef for about 10 minutes, then broil until tender, which takes about two hours. When the meat is done add the vegetables: corn, peas, and stewed tomatoes. Along with that, seasonings need to be added, 3 pinches of salt, 3pinches of pepper, 3 pinches of Lawry seasoning salt, 1/2 cup of sugar, and 1/2 cup of ketchup.Using math chefs can create dishes that will leave all of there guests full and satisfied.
Chefs are chemists. They mix food chemicals together to make a special ingredient to add to their food. Sometimes the chemicals that they use are stronger than others so they have to level the ingredients out. In chemistry there are two elements that are mixed together to make a compound. For example oxygen and hydrogen are two elements that make a compound we call water. But with cooking, two ingredients might be mixed to make something that tastes so succulent and divine from any of the ingredients alone.During that thanksgiving down south the four women knew what kind of spices to use. When they were making the collard greens they had to use some kind of salty meat to bring the greens flavor. The greens wouldn't taste right with just the salty meat flavor, it needed a perfect taste to level it out by adding just a sprinkle of sugar.
Chefs are leaders. They create their own signature dish and they teach others how to make it.There are many titles that a chef can have that makes them a leader. Such as a master chef, executive chef, and a sous chef. They all have to show leadership skills in order for the chefs to excel in the kitchen. So those four women in that kitchen really had aspects of a chef, but only one was in charge. "Put that banana pudding in the refrigerator, and stir the collard greens" is what she would say. That lady was top boss in the kitchen.
I am a chef. "Head Honcho" is what they call me. "You have great leadership skills" is what my teachers say. I have been rewarded for showing actions that mimic a leader and in the kitchen, a chef. That brings me back to how I am the boss in the kitchen. I get to tell people to get out and what they should work on. People always ask me how do you cut this or how do you mix that? I just simply demonstrate for them, because I am a chef and I know how it should be done. One day I had my first experience with learning to provide the right amount of ingredients to make the dish taste just right. So I said to myself, cooking is math because people prepare dishes for the first time and they have to follow the exact measurement for the ingredients or it will come out wrong. When I took a cooking class there were 12 people in three groups. Each group had a dish to prepare. Most of the dishes were about 2,3, or 4 servings, so our task was to ensure that the ingredients were equivalent to 12 servings.If I am making spaghetti I have my own ingredients. To flavor the meat I add the following : accent, sazon, green peppers, and onions. Then I add the meat, spaghetti strings, and the sauce together. After that I have to add my secret ingredients to give it a better taste. Sugar and salt is all that is needed. Sugar(C6H12O6) and salt(NaCL) needs to be together for spaghetti because they not only cut the acid from the tomatoes, but they also bring out a magnificent flavor.
MY COLLEGE LIST
PRIVATE: . CULINARY INSTITUTE OF AMERICA (private) . CORNELL UNIVERSITY (private) . JOHNSON AND WALES (private) . CULINARY ACADEMY OF LONG ISLAND (private) . THE FRENCH CULINARY INSTITUTE (private) . UNIVERSITY OF NEW HAVEN *
CUNY:
CITY TECH
SUNY:
. Alfred State College
. DELHI
. SULLIVAN
. MORRIS VILLE STATE COLLEGE
. NASSAU COUNTY COMMUNITY COLLEGE
. ONEONTA
. Cobleskill, College of Agriculture & Technology
. Erie Community College
. Schenectady County Community College
CIA ( CULINARY INSTITUTE OF AMERICA) ESSAY !!!
Thanksgiving that year took place in Cross, South Carolina in a big beautiful house, filled with love, family and food. In the kitchen there were four women cooking. They were “putting their foot” in these dishes, meaning they were cooking with passion. When each dish was finished, they placed the cooked food gently where it needed to be. Macaroni salad, potato salad, cake, banana pudding, and sweet potato pie was inside the refrigerator. The hot food, macaroni n' cheese, barbecue chicken, fried chicken, red rice, turkey, and stuffing, were placed on the table or in the oven. The cornbread, string beans, and collard greens, were placed on the table. With so much food, there were so many people, which meant more love than anyone can ever imagine. The food smelled “so gravy” that it traveled all the way out of the house and down the dusty road. The four women in that kitchen were definitely artists and that's how I want to be.
My mother and my aunts are the ones who made me who I am today. Each of them taught me something that I didn't know how to do. mother taught me how to clean chicken and other kinds of meat. that is an important thing for me because you need to know how to cook meat with no fat and slime on it, so i am glad i learned that. My aunt "O.C" taught me how to make banana pudding over the phone, yes it was funny but it was clever. From that day on i was making that good
ole banana pudding.**
RECIPE FOR TURKEY CONTEST
TURKEY PASTA
COLORFUL PASTA
SLICED TURKEY
OLIVES
PINCH OF SALT
PINCH OF PEPPER
MINCED GARLIC
RED PEPPERS
SPECIAL SAUCE
ITALIAN DRESSING
TURKEY GRAVY
MINCED GARLIC
STEPS
BOIL THE PASTA WITH 1/2 CUP OF OIL UNTIL SOFT AND SLIPPERY
DRAIN THE PASTA
MINCE THE GARLIC
CUT THE OLIVES IN HALF
CHOP THE PEPPERS INTO 1 INCH SIZE
DICE THE TURKEY
MIX THE DICED TURKEY, PEPPERS, MINCED GARLIC, OLIVES, AND PASTA
WHEN THE INGREDIENTS ARE MIXED ADD THE SEASONINGS : PEPPER,
THANKSGIVING IS ONE OF THE MAIN HOLIDAYS PEOPLE LOOK FORWARD TO. THANKSGIVING IS WHEN YOU CAN BE WITH YOUR FAMILY RELAXING UNTIL THE NEXT BIG HOLIDAY. EVERYONE KNOWS THERE IS GOING TO BE A FEAST, WITH DIFFERENT VARIETIES THAT WILL HAVE YOUR MOUTH JUICES RUNING. WITHSO MUCH FOOD THERE'S SO MUCH LOVE, AND LEFTOVERS!
FOR THANKSGIVING DAY I CELEBRATE MY LIFE. I WAKE UP EARLY, SO EXCITED TO COOK AND START OFF WITH THE TWO BIGGEST DISHES, THE TURKEY AND THE HAM. THE HAM IS VERY EASY, I JUST LOTION IT DOWN WITH SOME BROWN SUGAR WITH MELTED BUTTER. FINALLY TO MAKE IT LOOK PRETTY I PLACE MY SLICED PINEAPPLES AROUND IT AND IT'S PLACE INTO THE OVEN. AFTER THE HAM IS PUT IN I START WORKING ON THE TURKEY. FIRST THINGS FIRST, I TAKE OUT THE EXCESS THINGS INSIDE THE TURKEY. RINSE THE TURKEY AND POUR MELTED BUTTER OVER IT AND JUST LOTION ALL OF IT DOWN WITH A GOOD MASSAGE. INSIDE AND OUT SO IT CAND BE JUICEY. I LET IT SIT FOR ABOUT FIVE MINUTES THEN I APPLY MY SEASONINGS. ACCENT, SEASONING SALT, GARLIC POWDER AND A SPRINKLE OF LEMON PEPPER. ONCE AGAIN I LOTION EVERYTHING DOWN ON THE TURKEY INSIDE AND OUT. NEXT I POUR SOME WATER IN THE PAN WITH THE TURKEY, SOME BUTTER, PEPPER, AND LEMONS. THAT WOULD BRING SOME JUICE FOR THE TURKEY. WHEN ALL THAT IS FINISHED THE TURKEY IS PLACED INTO THE OVEN AND THROUGHOUT THE DAY I AM MAKING THE REST OF THANKSGIVING DINER. AT THE END OF THE DAY EVERYTHING IS A SUCCESS AND WE EAT. BUT WHAT ABOUT THEM LEFTOVERS! IN MY HOUSE TURKEY IS ALWAYS THE ONE THAT'S LEFTOVER.
THAT'S WHEN LEFTOVER FRIDAY COMES IN THE PICTURE. I ALWAYS MAKE SOMETHING WITH THE LEFTOVER TURKEY, WHETHER IT BE A SANDWICH, SOUP OR PASTA. MY FAVORITE IS THE PASTA. THE TURKEY PASTA IS SOMETHING I CREATED. IT CONSIST OF THE COLORFUL PASTA, SLICED TURKEY, OLIVES, RED PEPPERS, TOMATOES, WITH MY SPECIAL SAUCE. THE SPECIAL SAUCE CONSIST OF SOME ITALIAN DRESSIND, TURKEY GRAVY, AND MINCED GARLIC.
Thanksgiving that year took place in Cross, South Carolina in a big beautiful house, filled with love, family and food. In the kitchen there were four women cooking. They were “putting their foot” in these dishes, meaning they were cooking with passion. When each dish was finished, they placed the cooked food it gently where it needed to be. Macaroni salad, potato salad, cake, banana pudding, and sweet potato pie were inside the refrigerator. The hot food: macaroni n' cheese, barbecue chicken, fried chicken, red rice, turkey, and stuffing, were placed on the table or in the oven. The cornbread, string beans, and collard greens, were placed on the table. The food smelled “so gravy” that it traveled all the way out of the house and down the dusty road. With so much food, there were so many people, which meant more love than anyone can ever imagine. The food smelled “so gravy” that it traveled all the way out of the house and down the dusty road. The four women in that kitchen were definitely aspects of a chefs.
Chefs are artists. They create art by cooking. When making food they make it with passion. They start with a big pot of boiling water filled with 1/2 cup of oil. Macaroni is then placed in it until it becomes tan, soft, and slippery. When it reaches that stage, the macaroni is drained and then placed into a pan. Then there are the ingredients, three slimy--You need a better word to describe the egg yellow and white eggs, two cans of light cream carnation milk ?????, and some vibrant, orange-colored sharp cheddar cheese. First the eggs are put in, then the cheese, after that there is the carnation milk, and last but not least the seasonings: seasoning salt, accent, and the sugar which adds sweetness and a contrast to the savory flavors that are going on. When the baked macaroni is done it becomes into a orange and golden brown color, that will get the mouth to watering instantly.
Chefs are mathematicians. Most of them work in restaurants. They need to prepare entrees, desserts, and appetizers. They can be divided among different tasks. Three chefs might be working on desserts and they would have to multiply what they make for what ever the customers ordered, especially in a Gourmet restaurant. When making a dish like beef stew, brown the beef for about 10 minutes, then broil until tender, which takes about two hours. When the meat is done add the vegetables: corn, peas, and stewed tomatoes. Along with that, seasonings need to be added, 3 pinches of salt, 3pinches of pepper, 3 pinches of Lawry seasoning salt, 1/2 cup of sugar, and 1/2 cup of ketchup. Using math chefs can create dishes that will leave all of there guests full and satisfied.
Chefs are chemists. They mix food chemicals together to make a special ingredient to add to their food. Sometimes the chemicals that they use are stronger than others so they have to level the ingredients out. In chemistry there are two elements that are mixed together to make a compound. For example oxygen and hydrogen are two elements that make a compound we call water. But with cooking, two ingredients might be mixed to make something that tastes so succulent and divine from any of the ingredients alone. During that thanksgiving down south the four women knew what kind of spices to use. When they were making the collard greens they had to use some kind of salty meat to bring the greens flavor. The greens wouldn't taste right with just the salty meat flavor, it needed a perfect taste to level it out by adding just a sprinkle of sugar.
Chefs are leaders. They create their own signature dish and they teach others how to make it. There are many titles that a chef can have that makes them a leader. Such as a master chef, executive chef, and a sous chef. They all have to show leadership skills in order for the chefs to excel in the kitchen. So those four women in that kitchen really had aspects of a chef, but only one was in charge. "Put that banana pudding in the refrigerator, and stir the collard greens" is what she would say. That lady was top boss in the kitchen.
I am a chef. "Head Honcho" is what they call me. "You have great leadership skills" is what my teachers say. I have been rewarded for showing actions that mimic a leader and in the kitchen, a chef. That brings me back to how I am the boss in the kitchen. I get to tell people to get out and what they should work on. People always ask me how do you cut this or how do you mix that? I just simply demonstrate for them, because I am a chef and I know how it should be done. One day I had my first experience with learning to provide the right amount of ingredients to make the dish taste just right. So I said to myself, cooking is math because people prepare dishes for the first time and they have to follow the exact measurement for the ingredients or it will come out wrong. When I took a cooking class there were 12 people in three groups. Each group had a dish to prepare. Most of the dishes were about 2,3, or 4 servings, so our task was to ensure that the ingredients were equivalent to 12 servings. If I am making spaghetti I have my own ingredients. To flavor the meat I add the following : accent, sazon, green peppers, and onions. Then I add the meat, spaghetti strings, and the sauce together. After that I have to add my secret ingredients to give it a better taste. Sugar and salt is all that is needed. Sugar(C6H12O6) and salt(NaCL) needs to be together for spaghetti because they not only cut the acid from the tomatoes, but they also bring out a magnificent flavor.
MY COLLEGE LIST
PRIVATE:
. CULINARY INSTITUTE OF AMERICA (private)
. CORNELL UNIVERSITY (private)
. JOHNSON AND WALES (private)
. CULINARY ACADEMY OF LONG ISLAND (private)
. THE FRENCH CULINARY INSTITUTE (private)
. UNIVERSITY OF NEW HAVEN *
CUNY:
CITY TECH
SUNY:
. Alfred State College
. DELHI
. SULLIVAN
. MORRIS VILLE STATE COLLEGE
. NASSAU COUNTY COMMUNITY COLLEGE
. ONEONTA
. Cobleskill, College of Agriculture & Technology
. Erie Community College
. Schenectady County Community College
CIA ( CULINARY INSTITUTE OF AMERICA) ESSAY !!!
Thanksgiving that year took place in Cross, South Carolina in a big beautiful house, filled with love, family and food. In the kitchen there were four women cooking. They were “putting their foot” in these dishes, meaning they were cooking with passion. When each dish was finished, they placed the cooked food gently where it needed to be. Macaroni salad, potato salad, cake, banana pudding, and sweet potato pie was inside the refrigerator. The hot food, macaroni n' cheese, barbecue chicken, fried chicken, red rice, turkey, and stuffing, were placed on the table or in the oven. The cornbread, string beans, and collard greens, were placed on the table. With so much food, there were so many people, which meant more love than anyone can ever imagine. The food smelled “so gravy” that it traveled all the way out of the house and down the dusty road. The four women in that kitchen were definitely artists and that's how I want to be.
My mother and my aunts are the ones who made me who I am today. Each of them taught me something that I didn't know how to do. mother taught me how to clean chicken and other kinds of meat. that is an important thing for me because you need to know how to cook meat with no fat and slime on it, so i am glad i learned that. My aunt "O.C" taught me how to make banana pudding over the phone, yes it was funny but it was clever. From that day on i was making that good
ole banana pudding.**
RECIPE FOR TURKEY CONTEST
TURKEY PASTA
- COLORFUL PASTA
- SLICED TURKEY
- OLIVES
- PINCH OF SALT
- PINCH OF PEPPER
- MINCED GARLIC
- RED PEPPERS
SPECIAL SAUCESTEPS
THANKSGIVING IS ONE OF THE MAIN HOLIDAYS PEOPLE LOOK FORWARD TO. THANKSGIVING IS WHEN YOU CAN BE WITH YOUR FAMILY RELAXING UNTIL THE NEXT BIG HOLIDAY. EVERYONE KNOWS THERE IS GOING TO BE A FEAST, WITH DIFFERENT VARIETIES THAT WILL HAVE YOUR MOUTH JUICES RUNING. WITHSO MUCH FOOD THERE'S SO MUCH LOVE, AND LEFTOVERS!
FOR THANKSGIVING DAY I CELEBRATE MY LIFE. I WAKE UP EARLY, SO EXCITED TO COOK AND START OFF WITH THE TWO BIGGEST DISHES, THE TURKEY AND THE HAM. THE HAM IS VERY EASY, I JUST LOTION IT DOWN WITH SOME BROWN SUGAR WITH MELTED BUTTER. FINALLY TO MAKE IT LOOK PRETTY I PLACE MY SLICED PINEAPPLES AROUND IT AND IT'S PLACE INTO THE OVEN. AFTER THE HAM IS PUT IN I START WORKING ON THE TURKEY. FIRST THINGS FIRST, I TAKE OUT THE EXCESS THINGS INSIDE THE TURKEY. RINSE THE TURKEY AND POUR MELTED BUTTER OVER IT AND JUST LOTION ALL OF IT DOWN WITH A GOOD MASSAGE. INSIDE AND OUT SO IT CAND BE JUICEY. I LET IT SIT FOR ABOUT FIVE MINUTES THEN I APPLY MY SEASONINGS. ACCENT, SEASONING SALT, GARLIC POWDER AND A SPRINKLE OF LEMON PEPPER. ONCE AGAIN I LOTION EVERYTHING DOWN ON THE TURKEY INSIDE AND OUT. NEXT I POUR SOME WATER IN THE PAN WITH THE TURKEY, SOME BUTTER, PEPPER, AND LEMONS. THAT WOULD BRING SOME JUICE FOR THE TURKEY. WHEN ALL THAT IS FINISHED THE TURKEY IS PLACED INTO THE OVEN AND THROUGHOUT THE DAY I AM MAKING THE REST OF THANKSGIVING DINER. AT THE END OF THE DAY EVERYTHING IS A SUCCESS AND WE EAT. BUT WHAT ABOUT THEM LEFTOVERS! IN MY HOUSE TURKEY IS ALWAYS THE ONE THAT'S LEFTOVER.
THAT'S WHEN LEFTOVER FRIDAY COMES IN THE PICTURE. I ALWAYS MAKE SOMETHING WITH THE LEFTOVER TURKEY, WHETHER IT BE A SANDWICH, SOUP OR PASTA. MY FAVORITE IS THE PASTA. THE TURKEY PASTA IS SOMETHING I CREATED. IT CONSIST OF THE COLORFUL PASTA, SLICED TURKEY, OLIVES, RED PEPPERS, TOMATOES, WITH MY SPECIAL SAUCE. THE SPECIAL SAUCE CONSIST OF SOME ITALIAN DRESSIND, TURKEY GRAVY, AND MINCED GARLIC.